I spent the afternoon with Anurag Katriar and the very talented Executive Chef of deGustibus Hospitality - read Indigo , Nitin Kulkarni who fortunately wouldn't take no for an answer and kept sending us not so small portions of Indigo's soon to be introduced Winter menu .
Don't go near their breads if you want to keep some space for your meal - their bakery and desserts are fabulous . We started with a small shot of a delicious Lobster Bisque with a Lobster Salad and then the most amazing and beautifully plated Brie Custard with Forest Mushrooms . It was like fantastic . Next came a 'small' portion of Chicken Liver Pate with Raspberry Coulis , Red Onion Jam and Candied Beets - the photograph tells your the delicious story.
Our desserts were again a work of art and tasted as good as they looked . This was a perfect meal - I think Indigo has now got everything well sorted and what Nitin has in store for us is a winner .
I will let these photographs do the talking this point onwards !